Peach Pie
Fresh peach pie is a delightful and delicious dessert made with ripe, juicy peaches encased in a flaky, buttery pie crust. It’s a quintessential summer treat, as peaches are at their peak sweetness during this time of the year.
Peach Pie
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Ingredients
- 2 Premade pie crust
- 3 lbs Peaches (about 8-9 medium)
- ⅔ cup Granulated sugar
- ½ cup All purpose flour
- 1 tbsp Lemon juice
- 1-2 tsp Fresh ginger peeled, minced
- 1 tsp Ground cinnamon
- 2 tbsp Unsalted butter cut into small cubes
- 1 Large egg beaten
- 1 tbsp Milk
Instructions
- Peel the peaches and then cut into 1-inch chunks.
- In a large bowl, stir the peach chunks, granulated sugar, flour, lemon juice, ginger, and cinnamon together until thoroughly combined.
- Preheat oven to 425°F (218°C). Place baking sheet on the bottom oven rack to catch any peach juices.
- Place one pie crust in bottom of 9 inch pie pan.
- Pour and spread filling evenly into pie dish. Dot the pieces of butter on top of the filling.
- Cut second crust into lattice strips and place on top of pie, or place entire crust on top of pie, sealing edges and with vent for steam.
- Combine egg and milk for egg wash. Lightly brush the top of the pie crust with the egg wash.
- Bake the pie on the center rack at 425°F for 20 minutes; then, keeping the pie in the oven, reduce the oven temperature down to 375° (190°C). Place a pie crust shield or aluminum foil on the edges to prevent them from over-browning. Continue baking the pie until the filling’s juices are bubbling everywhere, including in the center, 45–50 more minutes.
- Cool completely before serving.
Servings: 8
This recipe is adapted from Sally’s Baking Recipes.
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